Lettuce cups** - this mixture should be enough to divide between 4 lettuce cups Romaine lettuce, iceberg lettuce, butter lettuce, chicory all work well
Tomato slices
Fresh parsley, finely chopped
Instructions
For the chickpea mayonnaise:
Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
Add the cashew nuts, vinegar, mustard and salt + pepper to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
Taste and adjust seasonings as necessary
Add the mayonnaise to the chickpeas etc and mix well. Taste and add more salt if necessary
For the coconut bacon:
Place all ingredients in a small bowl and mix well
Heat in a frying pan on medium heat for around 5 minutes, stirring occasionally, until crisp
Set aside on a plate, making sure they're spread apart as this will help them crisp up
To serve:
Stuff lettuce cups with chickpea mayonnaise, coconut bacon and tomatoes. Scatter over chopped parsley if desired
Keeps for up to a day if using for packed lunches, but if keeping for longer store all parts separately
Notes
*Alternatively you can use almond bacon**You can also put all these ingredients between slices of bread or in a tortilla wrap instead